Four eggs, one and one-half cups sugar, two tablespoons water, two cups flour, two teaspoons baking powder.
FILLING.—One egg, one-half pint sweet milk, one-half cup sugar, two tablespoons flour, butter size of hickory nut. Flavor to taste.
LEMON CREAM CAKE. MRS. C. H.
One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoonfuls baking powder.
FILLING.—One cup sugar, two teaspoonfuls butter, two eggs, and the grated rind and juice of two lemons; mix all together, and boil to consistency of jelly. Spread between layers, and dust powdered sugar on top.
ICE-CREAM CAKE. MRS. C. H.
One cup butter rubbed with two cups white sugar to a cream, one cup sweet milk, three and one-half cups flour, three level teaspoons baking powder, and whites of eight eggs. Bake in jelly tins, and put together with boiled icing flavored with orange.
ROLL JELLY CAKE. GAIL HAMILTON.
Four eggs (yolks and whites beaten separately), one and one-half cups sugar, one and one-half cups flour, two tablespoonfuls water, one-half teaspoonful baking powder mixed with the flour. Bake in dripping pan; spread with jelly, and roll.